Toasted almond meal and matzo meal, come together to make the ultimatem crumbly, light and sweet, kosher-for-Passovercookie that your kids will love. These bite-sized treats are crispy on the outside, with a chewy, strawberry jam-filled center. Try this foolproof recipe today!

Step 4: Wrap dough in saran wrap and refrigerate for about 30 minutes.

Step 5: While dough chills, preheat oven to80 degrees C.

Step 6: Line baking sheet with parchment paper. Using a tablespoon measure, scoop out even portions of chilled dough, and roll into balls.

Step 7: Place dough balls evenly on baking sheet, making sure not to over crowd. Refrigerate baking sheet with dough balls for about 10 minutes.

Step 8: Remove dough from the fridge, and using your thumb, make an indentation in each dough ball (wide and deep enough for jam).

Step 9: Using a ¼-teaspoon measure, fill each thumb indentation with desired filling (you can use any fruit jam, or even chocolate spread!). Bake for about 10 minutes, or until tops are lightly golden, and bottoms are golden brown. Cool completely on rack before serving.

Karen Biton-Cohen is passionate about two things: making wholesome, nutritious food and taking beautiful photos.

She studied photography at the School of the Museum of Fine Arts at Tufts in Boston. Her enthusiasm for cooking stems from spending time her mum's kitchen, where she learned techniques for cooking and she completed her formal culinary training in August 2013.

Her two great loves collide at K. abc Photography where she shares her daily dishes and recipes. Karen currently lives in Tel Aviv with her husband.